Spicy Potato ‘n Black Bean Burritos

June 8, 2012Angela (Oh She Glows)

by Angela (Oh She Glows) on June 8, 2012

My potato kick is still going strong.

It started innocently enough with my Chocolate Chip Cookie Pota’Dough Dip and since then I’ve fallen in love with potatoes all over again. They are so filling and comforting! I don’t know why I ever fell off the potato bandwagon. If I had a dime for everytime I forgot about a favourite food and then discovered it all over again, I’d be rich.

We love our burritos around here, so last night I made potato and black bean burritos…with a spicy kick. Potatoes are tricky; they can make an entire dish bland if we’re not careful. I made sure to amp the burrito mixture up with jalapeno, chili powder, and cumin to pack in some heat and flavour. I don’t suggest going skimpy on the toppings either. I added a spoonful of salsa, a few slices of avocado, and handful of cilantro. Without the toppings it was decent, but with the toppings it’s now a recipe I want to tell you about.

Oh and shredded kale thrown in for good measure. I’m also on a shredding kale kick and I can’t seem to stop.

1. In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 12-15 minutes, or until just tender.

2. Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.

3. Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.

4. Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season generously with salt and pepper and stir well, heating for a few minutes more.

5. Finally, stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! Use leftovers on a salad for a fun twist.

If you find yourself with any leftovers, I suggest spooning the mixture (heated, if you’re down with that) over a salad for lunch. Top it with avocado and salsa and you have yourself a filling burrito in a bowl.

Ooh, these sound really good! I love baking sweet potato and black bean burritos, and then freezing a bunch to have on hand for a quick, ready-made meal. Great idea to add salsa and avocado as toppings!

I have made my own sweet potato and black bean burritos several times, but pureed them…my husband thought the texture was gross. I will have to try your method, it seems like it would make for a more chewy texture.

I used to work with a girl who swore by eating a potato every day for lunch because of how high the mineral content is. They’ve had a bad reputation since the low carb craze, but I’m glad to see you incorporating them into your meals!

Yum!! We are having smothered burritos for dinner tonight, and you just convinced me to fill them with potatoes and black beans and kale!! So, thank you! :D And FYI, my (non-veg) husband and I LOVE your recipes.

I am so excited to do so many of the recipes on your blog. My partner and I are slowly moving into the vegan world… and we are super excited because before we found your page we thought about all the food we would miss and NOW… I am feeling like this is totally doable and exciting. Thank you for writing this BLOG!

My favorite burrito combination is black beans, diced sweet potatoes, spinach, and chipotle pepper in adobo, but I think I’m going to have to try this one! I never eat white potatoes but could probably eat them in this!

I can’t believe you managed to cut it like that and position the halves in the last photo so neatly!! This looks delicious! I don’t eat a whole lot of potatoes for the same reasons that you listed. White ones are a little bland for my liking but I love the sweet kind. Now when you introduce yourself to people you should say, “Hi, my name is Angela Liddon. I write the blog Oh She Glows, and I make potatoes look sexy.” ;)

These look delicious! I love sweet potatoes in burritos. I normally make a sweet potato/black bean/kale enchilada dish, but this look much less time consuming! I’m bookmarking it for the perfect weeknight dinner. Thanks!

Just started Eat to Live program- these look PERFECT for dinners next week served over salad- Excited just thinking about it Hopefully I can find dinosour kale at the farmers market tommorrow morning! Thank you so much for the recipe-you are a doll!

My gosh, I’m in love with potatoes right now too! I can’t get enough of them. I love that you added them to a wrap. I’ve just been throwing a whole sweet potato in the BBQ for 45 minutes then eating it with a fork, hemp seeds and coconut oil. Nothing fancy and definitely not that pretty looking. As always, your lunch totally outdoes mine on presentation. I love the kale mixed in there, so colorful!

I am cooking these right now! I had to take a taste….who would have thought that black beans and potatoes would become my new best friend. Without any of the toppings, wrap or anything, the guts of these taste phenomenal!! Thanks Angie for a great new recipe! I am trying the Eat to Live program as I was recently diagnosed with very bad arthritis (no wonder it was hard to work out). This program is supposed to help alleviate all kinds of various medical issues including inflamation as well as hormonal imbalance. Hope it works! I have been scouring all your recipes again (even though I already make so many of yours)….looking for further inspiration.

Hi Linda,
I just started the ETL program as well. Would love to hear how its going for you? A lot of OSG fit the program as is and some can be tweaked a bit Its been a bit challenging but the longer I keep at it the better I feel

Hi Angela,
The ETL program is going well. As always, eating vegan/vegetarian takes a lot more planning and preparation than your typical meat laden diet. It is just so easy to throw chicken on the BBQ and put a salad together. I work really long hours and strange shifts so all the prep takes its toll. Having said that this past week I spent a bit of time on my 3 days off. I made the “anti-cancer” soup and it is fabulous. I now have enough soup to last me for a few weeks I think. I made your burritos, your veggie burgers (love), your tahini dressing and a few of your salads. Now I have enough food in the fridge for my lunches for this week. As far as how I feel, I have to say I had TERRIBLE headaches this week but I am not sure if they are related. I have Dr. Fuhrman’s book and I haven’t learned a ton more than I knew from your blogs and other blogs I follow (truthfully). I am REALLY hoping it helps my hormonal imbalance and my arthritis though. He seems very confident that his program will do both and then some! Will touch back with you in a couple of weeks! Good luck on your continued passion for great health Angela. You are a rock star, seriously

This is exactly how my burritos somehow usually end up being in my house. We think alike! I love that you used jalapeno pepper, I might make it two, i love that heat. ;)
Potatoes are what make it. ;) Great recipe!

Mmmmm, these look so good! I love the idea of using potatoes in burritos instead of rice, and the idea of using the leftovers in a burrito bowl is so tempting to me that I may skip the tortilla and go straight for the bowl!

Hi Angela! I’m so excited I just found your site, I love your blog! I’ve just been trying to get into vegan/vegetarian cooking so I can’t wait to try out some of your recipes! Starting with these burritos :) I’m still not a big kale fan but I’m willing to give it another try!

Mmm…I’m still on a potato kick too (or maybe it’s a potato high haha). I definitely see some sort of burrito in my future. I might be turning to a rice kick as well…mainly because it’s been a long time since I’ve made some and it’s time to get back into it!

Thanks for the recipe! I made this last night and it turned out great. I didn’t have any kale so I used chard instead.
Your butternut squash burrito recipe is one of my favorites -this can be a good substitute when squash is out of season.

I did a little experimenting yesterday and I would like to share this:
Adapted from VitaMix Dutch Apple Baby recipe
serves 4 or 8 (depending on how it is sliced)
Apple Filling:
2 medium to large apples ( I used Fuji and Red Delicious), cored, peeled, and sliced into thin rings
1/8 c. blueberries
1 tsp. ground cinnamon
1/8 c. sugar
1 T. coconut oil

Coat the apples in the cinnamon and sugar in a large bowl. Saute the apples over medium-high heat in a skillet in the oil until soft, add in the blueberries the last five minutes of cooking.

Mix the flax and chia with 6 T. water in a bowl and let sit for 5 minutes.
In the bowl used to coat the apple, mix together the oat flour, spices, and salt. Add the vanilla extract, yogurt, and almond milk. Stir to combine. Mix in the chia/flax mixture last.

Pour the apple/berry mixture into a greased pie pan (or cast iron skillet can work). Even out the filling. Pour the batter over the fruit last. Make sure the batter is evenly coating the fruit and level on all sides of the pan.

In a pre-heated oven at 450F, bake the apple baby for 20 minutes.

Serve with sliced fruit, agave or honey and a dollop of yogurt. OR sprinkle with powdered sugar.

I <3 black beans and any kind of burritos – but this looks especially delicious! Can't wait to try it, Angela! Thank you so much for your amazing recipes. I love, love your blog even though I'm not vegan! :)

Hi Angela!
I love the combination of avocado and blackbeans! These looks so great, I definitely have these on my to-do list to make for dinner this week. I also like your idea of adding potato…you’re always thinking!

Made these tonight and had them for dinner and lunch! They were delicious!!!,,. Just started following your blog and am loving it! Trying your vegan burgers later this week !!! Can’t wait!!! Love your vibe and what you are all about!!!

Yum, love the flavors in this. I always have potatoes on hand for quick throw-together dinners, and almost always end up kicking up the spice with cumin or chili powder. Unfortunately, my boyfriend is NOT a fan of sweet potatoes… but that hasn’t stopped me so far. “Here honey, I made you a bowl of cereal… now I’m going to eat my tasty, tasty sweet potato dinner!” LOL

I made these last night, and they were great! My boyfriend recently started eating primarily vegan and I’ve been trying to find delicious things to make for him. Your blog has been a huge help! Thank you! :)

Greetings from Australia.
Angela I have made several of your recipes and love them all. I have been vego for a few years and after doing a fasting juice detox a couple of months ago I have been whole food, mostly wheat free vegan with no desire for rubbish food. I’ve made lots of your recipes with some of my faves so far being the Red Quinoa Salad, the oat squares, ooh the raw energy cookies, the overnight oats and green monsters, the banana spelt oatmeal cookies, the veggie burgers and the maple baked beans. And now these burritos. I made them tonight and love them! I added some fresh corn cut off the cob and some red capsicum. I am still a bit scared of kale so subbed in silverbeet.
So thankyou, you have helped me be more adventurous with ingredients and recipes and I love that all of your ingredients are body and environment friendly.
Looking forward to the next ones!
Tamara.

I used red potatoes (new) w/ skin on and a pretty big sweet potato… and I cut the corn off a cob and threw that in too. YUMMMM……. I just put it over some of the extra kale I had, w/ avocado on top. Super delicious!

This was the first vegan meal I’ve ever made and it was delicious. My husband and I are not vegan and both loved it! It was a nice change and it was a combo I wouldn’t have thought of. But anything with Avacado, cilantro and black beans, YUM! Consider me a loyal fan of your blog. Off to find my next vegan recipe!

Thank you again for a great recipe. I finally made these last night adding mushrooms, corn, and mixed peppers to bulk it out a bit. This was really delicious and we’ll be making it again and again. We don’t typically enjoy sweet potatoes, but in this combination their sweet flavor really balanced the dish out nicely.

I want to thank you so much I want to cry. It has been so hard to remain diligent with just eating a plant based diet because of sheer boredom (I end up eat veggie chili for a week and then began with rice and beans) you have given me the spark I need to keep it going for myself and my son. I sooooo need this. I wish you many thanks and blessings and as soon as the cookbook is published I will have a copy for myself and one for my mom who wants to do the same. I would hug you if I could!!

Hi Kim, Thank you so much for your lovely note! That means the world to me. Goodluck with your efforts! I have the tendency to get into food ruts too and it’s amazing what a couple new recipes a week can do for a boost. Take care!

These are amazing! The only thing I altered was adding some coconut nectar (honey would work great, too) to bring out some of the sweetness in the potatoes. Oh and I used all sweet potatoes because that’s what I had on hand. My hubby is going to be in heaven when he gets home ;)